Laser - a universal variety for home pilaf; gives a light texture, does not require long soaking. Devzira is a festive variety; it requires an hour of soaking and gives a denser, saturated pilaf with an amber color.
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plov · medium
Classic Uzbek pilaf
Basic Uzbek pilaf technique: zirvak from meat, onions and carrots, rice in an even layer, exposure under the lid. Reproduced for both home and large kitchen.
- Preparation
- 25 min
- Cooking.
- 75 min
- Totally.
- 100 min
- portion
- 6
Classic Uzbek pilaf is the basis of Uzbek cuisine and the foundation on which regional variants are built: Samarkand, Fergana, Toshkent. Here we give exactly the basic technique, not tied to the region: zirvak (fried substrate of meat, onions and carrots), rice with an even layer on top, quiet cooking under the lid and mandatory aging after a fire. This scheme is reproduced in the home vault for four, and on the company in a large lag; satiety depends on gramming, but not the “correctness” of the dish. The main thing is the order of steps, temperature and quality of ingredients. Rice on the counter Uzbek Bazaar - a variety of Laser for everyday pilaf or Devzira for festive; Zira, barberry and coriander are separate positions in spices.
Instructions
- 1
Step 1. Rinse the rice with cold water, soak in warm salted water for 30 minutes (for Devzira - 60 minutes).
- 2
Step 2. Heat the cauldron or thick-walled pan; melt the kurdyuk or pour the oil, bring to a slight flicker of the surface.
- 3
Step 3. Roast the meat in batches 5-7 minutes to a pronounced ruddy crust; take it out on a plate.
- 4
Step 4. In the same fat, put onions, roast 6-7 minutes until golden and soft caramelization.
- 5
Step 5. Add carrots, roast for 4-5 minutes without turning into puree; return the meat to the pot.
- 6
Step 6. Put the garlic down, sprinkle with zire (greased between your palms) and barberry; warm up for 45 seconds.
- 7
Step 7. Pour 1.2 liters of hot water, salt half the salt; extinguish the zirvak for 25-35 minutes on a quiet fire.
- 8
Step 8. Pour water from the rice, lay it flat on top of the zirvak - without stirring.
- 9
Step 9. Bring to boil on high heat, then reduce to a minimum and cover with a tight lid; cook for 25 minutes.
- 10
Step 10. Remove from the fire and allow the pilaf to stand under the lid for 10 minutes; before serving, stir from the bottom up and lay out on the bed.
Technological tips
- Soaking rice is a must: it gives smooth hydration and predictable texture.
- Do not open the lid in the first 20 minutes of cooking - steam and temperature are more important than visual control.
- If the pilaf seems dry after exposure, pour 50 ml of hot water and cover for another 5 minutes.
- Kurdyuk gives a characteristic Uzbek taste; if not, increase the share of butter, but the balance will be different.
FAQ
Classic Uzbek pilaf – frequent questions
Technically yes, but the pilaf will be different: chicken cooks faster, does not give that fat and aroma. If you take a chicken, reduce the time to extinguish the zirvak to 15 minutes and use less oil.
Yes, this is an Uzbek tradition: garlic gives off sweetness without falling apart, and is served on the table separately. They eat it from the pilaf.
Pour 50 ml of hot water through the noise handle (not at the top), cover and cook for another 5-10 minutes on minimum heat. And then there's the mandatory exposure.
Gather a basket.
Collect ingredients for the recipe in the Uzbek bazaar
Rice, spices, dried fruits, nuts, flatbread non and tea for most recipes can be picked up at our counter. Visit Riga Central Market: Nēģu iela 7, daily from 09:00 to 17:00.